Starters

Tuna tartare and avocado ice cream

195

Bruschette with tomato concassé and basil

75

Bruschette with cream of goat cheese and marinated zucchini

85

Bruschette with raw ham, burrata and pears

95

Mix of bruschette

90

Green salad with marinated zucchini rolls and mint ricotta

120

Carpaccio of octopus in sous vide

165

flavored with lemon and parsley

“Gnudi” of ricotta cheese and spinach baked and flavored with sage

115

Wild rice, shrimp and mango salad

190

Filled Pasta

“Sombrero” stuffed with aubergine and veal

185

dough of “semola di grano duro” and egg, colored with spinach, red beet and saffron

Tortellini emiliani with parmigiano sauce

185

00 flour and egg dough, with tipical filling of veal, pork and chicken

Green ravioli stuffed with spinach and ricotta cheese, seasoned with butter and sage

150

00 flour and egg dough

Ravioli “Amatriciana”

175

00 flour and egg dough, stuffed with cheese and served with tipical Amatriciana sauce

Fresh Pasta

Spaghetti “chitarra” cacio e pepe

130

dough of “semola di grano duro” and egg, with "Pecorino romano" and black pepper

Spaghetti “chitarra” alla carbonara

145

dough of “semola di grano duro” and egg, according to the original recipe of Rome

Tagliatelle alla bolognese

160

dough of “semola di grano duro” and egg

Lasagna

180

dough of “semola di grano duro” and egg, veal ragu, mozzarella and parmesan

colored “Farfalle” with tuna, capers and cherry tomatoes

145

dough of “semola di grano duro” and egg, colored with spinach, red beet and saffron

Spaghetti “chitarra” with fresh tomato and basil

90

dough of “semola di grano duro” and water, with basil pesto

“Cavatelli” with sausage

165

dough of “semola di grano duro” and water, in Apulian style

Green tagliatelle with rabbit ragù

165

dough of “semola di grano duro” and spinach

Wholemeal spaghetti “chitarra” with leek and pork cheek

135

dough of wholemeal flour, “semola di grano duro” and water

Not only pasta...

Gnocchi stuffed with prosciutto crudo and mozzarella

145

in taleggio sauce and grated lemon

Pumpkin gnocchi with gorgonzola and speck

130

Saffron risotto

165

Risotto with “salsiccia”

155

Pink risotto with gorgonzola and toasted almonds

190

Cream of pumpkin with croutons with rosemary

85

Crimea red onion and potato soup

95

Main Courses

Veal fillet on grilled endive leaf

230

Rabbit cooked in Pinot Noir wine and walnuts

250

Tuna in black rice crust and micro-plant salad (for 100 gr)

120

Sea bass fillet and sweet potato cream

225

Dessert

Lemon mousse

70

Pear strudel with dark chocolate and tonka beans

85

Ice cream by Frioli

70

Tiramisù

70

Torta “Santiago”

70

soft almond cake served with orange ice cream

Pumpkin creme caramel

75

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